As a confession I will say that for years I have been calling this "Webster's Sauce" when the truth is, I did not create the recipe and depite eating it often I rarely make the sauce.E The truth is that it was conceived by Kate Sullivan, who worked here years ago.It has become a staple for Sara and I as it gets us in the kitchen together, cutting veg and drinking some wine (well, we'd be drinking the wine anyway). It's healthy and tasty so we try rock it once a week.
Sara uses this sauce to put on a vegetable stir-fry but you could use it by brushing it on pork or shrimp or roast chicken just before it's done (I'm actually not so sure about any of that though. You try it and let me know!).
Kate's Sauce:
1 tbsp Soy Sauce
1 tbsp Gochu Jeong (Not sure about the spelling but this is the Korean red pepper paste. You can get it anywhere and it usually comes in little red, square containers.)
1 tbsp Peanut butter
1 tbsp Hoisin Sauce* (fun fact- Hoisin means "seafood" sauce but there is no seafood in it, nor is it typically used with seafood).
Essentially all equal parts depending on how much you need.That said if you want one flavor to stand out more or less adjust as you like (there are no rules!)
*You can get Hoisin a lot of places (emart/Lotte) but it might take some searching.
Stir-fry (you can do what ever you want here but this is what I do).
Onions and Garlic
Carrots
Bell peppers
Broccoli
Zucchini
Eggplant
Tofu
Add all of the ingredients, in the order given, into a pan with a little bit of veg oil.
Do the tofu separately. By cubing it and frying it a little on all sides it will stay together a lot better when incorporated.
When the veg is near done incorporate the sauce and serve next to steamed rice.
Sara uses this sauce to put on a vegetable stir-fry but you could use it by brushing it on pork or shrimp or roast chicken just before it's done (I'm actually not so sure about any of that though. You try it and let me know!).
Kate's Sauce:
1 tbsp Soy Sauce
1 tbsp Gochu Jeong (Not sure about the spelling but this is the Korean red pepper paste. You can get it anywhere and it usually comes in little red, square containers.)
1 tbsp Peanut butter
1 tbsp Hoisin Sauce* (fun fact- Hoisin means "seafood" sauce but there is no seafood in it, nor is it typically used with seafood).
Essentially all equal parts depending on how much you need.That said if you want one flavor to stand out more or less adjust as you like (there are no rules!)
*You can get Hoisin a lot of places (emart/Lotte) but it might take some searching.
Stir-fry (you can do what ever you want here but this is what I do).
Onions and Garlic
Carrots
Bell peppers
Broccoli
Zucchini
Eggplant
Tofu
Add all of the ingredients, in the order given, into a pan with a little bit of veg oil.
Do the tofu separately. By cubing it and frying it a little on all sides it will stay together a lot better when incorporated.
When the veg is near done incorporate the sauce and serve next to steamed rice.